Grilled Chicken Satay With Thai Peanut Sauce
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:17pm

Ingredients




1/2 cup canned coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup peanut oil
2 tablespoons chopped fresh cilantro leaves
1 teaspoon peeled and minced fresh ginger
1 teaspoon sugar
1/2 teaspoon minced garlic
4 boneless skinless chicken breast halves about 4 ounces each
4 lemongrass stalks about 9 inches long
1 1/2 cups canned coconut milk
6 tablespoons smooth peanut butter
3 tablespoons brown sugar
3 tablespoons soy sauce
3 tablespoons minced onion
2 tablespoons thai red curry paste
1 tablespoon minced garlic
1 tablespoon minced fresh lemongrass
2 teaspoons unseasoned rice vinegar
1 teaspoon minced lime zest
1/2 cup minced fresh cilantro leaves
3 tablespoons minced fresh basil leaves

Preparation

1 This unusual and exotic presentation yields appetizer-size servings; for a main course, double the recipe and serve with rice. Lemongrass is a tall fibrous grass with lemony flavor; the best places to buy it fresh are at Southeast Asian markets. 2 Place the coconut milk, lime juice, oil, cilantro, ginger; sugar, and garlic in a mixing bowl and stir to dissolve the sugar. Cut each chicken breast lengthwise into 3 strips and let marinate in the refrigerator for 3 or 4 hours. Remove the outer leaves of each stalk of lemongrass and cut the thinner end at an angle to make lemongrass skewers; set aside. 3 To prepare the sauce, place the coconut milk, peanut butter; sugar; soy sauce, onion, curry paste, garlic, lemongrass, vinegar; lime zest, cilantro, and basil in a large saucepan. Bring just to a simmer while stirring, but do not boil. Continue cooking until the sauce thickens, about 15 minutes. Turn off the heat and strain the sauce before serving. 4 While the sauce is cooking, thread the marinated chicken strips onto the lemongrass skewers and grill over direct medium-high heat for 2 to 3 minutes per side, or until cooked through. Serve with the warm peanut sauce.